This simple Banana Cake Recipe is super moist, full of banana flavor, and covered with a gooey caramel topping. It’s perfectly sweet and one of my go-to cake recipes to serve at any time of the year.
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Best Banana Cake With Caramel Topping
If you are on the hunt for the best Banana Cake recipe, look no further. This recipe for Banana Cake is chock full of bananas, making it moist and dense while still remaining super soft.
To top it off, we cover the cake in a layer of gooey homemade caramel sauce that perfectly compliments the buttery banana cake flavors. If you are a Banana Cake purist, feel free to substitute cream cheese frosting. You could also bake these in muffin tins to make cupcakes or loaf pans to make a cakey version of banana bread. Just be sure to adjust the baking time as necessary.
Banana Cake Ingredients
- Butter - make sure your butter is soft either by pulling it out to room temperature ahead of time or gently warming in a microwave for about 10 seconds a time.
- Sugar - you will need white granulated sugar for this recipe.
- Eggs - your eggs should also be at room temperature so either pull out about 30 minutes in advance or run under warm water.
- Flour - you will need all-purpose flour for this cake recipe.
- Baking Soda - baking soda helps the cake rise in the oven and keeps it light and fluffy.
- Salt - sea salt works great.
- Ripe Bananas - you will need about 3-4 super ripe mashed bananas. Even if the peels are black in some spots, you can use the bananas for baking. They get sweeter the riper they are.
Caramel Topping
- Butter - you can use either salted or unsalted butter for this recipe, depending on what you prefer.
- Sugar - the caramel topping calls for granulated sugar.
- Evaporated Milk - make sure you use evaporated milk instead of condensed milk.
- Egg Yolk - the egg yolk helps bind the caramel.
How to Make This Simple Banana Cake Recipe
- Mix together the wet ingredients. In the bowl of a stand mixer (or a large bowl with an electric mixer), cream together the butter and sugar until light and fluffy using the paddle attachment. Slowly add the eggs one at a time, scraping down the sides of the bowl as needed, then add the mashed bananas and mix again until combined.
- Add in the flour mixture. In a separate mixing bowl, combine the flour, baking soda, and salt. Whisk, then add the dry ingredients to the mashed bananas mixture. Combine on low speed just until evenly mixed.
- Bake the banana cake. Pour the cake batter into a 9” x 13” baking dish sprayed with nonstick cooking spray. Bake in a preheated 350 degree oven for 28-35 minutes, or until the top is golden and an inserted toothpick comes out clean.
- Let the cake cool completely. Once baked, remove from the oven and let cool completely while you make the caramel sauce.
- Cook the caramel topping. In a medium-sized saucepan, melt the butter, then add the sugar, evaporated milk, and egg yolk. Whisk together, then bring to a low boil. Continue to cook at a simmer, stirring constantly, for about 6 minutes. The caramel sauce should thicken to where it will coat the back of a spoon.
- Cover the cake with the caramel. Once cooked to the desired consistency, remove from the heat and immediately pour the caramel sauce over the cooled banana cake. Using a spoon or spatula, spread it evenly over the cake, all the way to the edges.
- Cool then serve. Allow the caramel topping to cool for at least 10 minutes at room temperature before slicing. Enjoy!
Frequently Asked Questions
If you would rather bake this in a loaf pan rather than a cake pan, you can! Divide between 2 loaf pans, or fill about ¾ to the top. Bake in a preheated oven, adjusting the baking time as needed to make sure they are cooked through in the center. You can check with a toothpick inserted into the center. Allow to cool, then top with caramel topping or even cream cheese frosting if you prefer.
The banana cake on its own can be wrapped tightly with plastic wrap and stored at room temperature overnight. However, once the caramel topping has been added you should refrigerate the banana cake. Cover and store for up to 3 days in the fridge.
The best bananas for baking are super ripe! As bananas ripen, the starches convert to sugar so they become sweeter and sweeter. You can definitely use frozen bananas, just make sure to place them in a bowl and let them thaw first.
The best way to make sure that any cake stays moist is to not overbake it. Keep an eye on it and check by inserting a toothpick into the center. If it comes out clean, the cake is finished baking.
Other ways to make sure your cake stays moist is to not overmix the batter and to make sure that your ingredients are at room temperature. If your butter and eggs are too cold, they won’t emulsify properly and oftentimes the butter will leak out rather than bake into the cake.
Storing and Freezing
- Refrigerator: store leftover cake in an airtight container or covered with plastic wrap for up to 3 days in the refrigerator. Before eating, I recommend letting the cake come to room temperature for at least 30 minutes.
- Freezer: you can freeze banana cake with the caramel topping for up to 2 months. Wrap tightly with plastic wrap before storing. To thaw, pull it out to room temperature for about 1 hour while you make the caramel topping.
Banana Cake Recipe
Ingredients
Banana Cake
- 1 cup Butter room temperature
- 2 cups Sugar
- 4 large Eggs room temperature
- 2½ cups All-Purpose Flour
- 2 tsp Baking Soda
- ½ teaspoon Salt
- 2 cups Mashed Ripe Bananas about 3-4 medium bananas
Caramel Topping
- ½ cup Butter
- ⅔ cup Sugar
- ⅔ cup Evaporated Milk
- 1 large Egg Yolk
Instructions
How to Make Banana Cake
- Preheat oven to 350 degrees.
- Spray a 9" x 13" baking dish with nonstick cooking spray, or lightly grease with butter. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy using the paddle attachment. Slowly add the eggs one at a time, scraping down the sides of the bowl as needed, then add the mashed bananas mix again until combined.
- In a separate mixing bowl, combine the flour, baking soda, and salt. Whisk, then add the dry ingredients to the mashed bananas mixture. Combine on low speed just until evenly mixed.
- Pour the cake batter into the prepared baking dish and bake in your preheated oven for 28-35 minutes, or until the top is golden and an inserted toothpick comes out clean.
- Once baked, remove from the oven and let cool completely while you make the caramel sauce.
How to Make Caramel Topping
- In a medium-sized saucepan, melt the butter, then add the sugar, evaporated milk, and egg yolk. Whisk together, then bring to a low boil. Continue to cook at a simmer, stirring constantly, for about 6 minutes. The caramel sauce should thicken to where it will coat the back of a spoon.
- Once cooked to the desired consistency, remove from the heat and immediately pour the caramel sauce over the cooled banana cake. Using a spoon or spatula, spread it evenly over the cake, all the way to the edges.
- Allow the caramel topping to cool for at least 10 minutes at room temperature before slicing. Enjoy!
Nutrition
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This moist Banana Cake recipe is covered in a gooey caramel topping. It's the best Banana Cake recipe that is full of banana flavor and so easy to make.
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